PG DEPARTMENT OF NUTRITION AND DIETETICS
PROGRAM OUTCOME

PO1 Enhance the concepts of nutrition and dietetics in health and diseases.
PO2 Reinforce scientific understanding of allied disciplines as a basis for understanding the role of food and nutrition.
PO3 Develop capacities and abilities in the fields of Nutrition, Dietetics, Food Service, Sports, Pediatric, Geriatric, Public Health and Food Safety.
PO4 Apply technical skills, knowledge of health behavior, clinical judgment, and decision-making skills when assessing and evaluating the nutritional status of individuals and communities.
PO5 Provide nutrition counseling and education to individuals, groups, and communities throughout the lifespan using a variety of communication strategies.
PO6 Provide training in interpretation of data, nutritional evaluation and diagnosis and modification of diets according to medical conditions.
PO7 Inculcate the skills required to be competent professionals through workshops, internship opportunities, visits to various food and health sectors.

SEM	SUBJECT	COURSE OUTCOME
I	HUMAN NUTRITION	• Enable the students to understand the metabolic role of macro and micro nutrients and their importance in human nutrition. • Enable the students to translate the knowledge into practical guidelines to meet the nutritional demands of the individual at different ages.
	HUMAN PHYSIOLOGY	• To enable the students to understand the various systems in the body • Advance their understanding of some of the relevant issues of human physiology.
	NUTRITIONAL BIOCHEMISTRY	• Develop knowledge in biochemical aspects of nutrition. • To know the classification, functions and metabolism of lipids, vitamins, and minerals.
	FOOD MICROBIOLOGY AND PRESERVATION	• To gain knowledge about principles and methods of food Preservation.
II	FOOD SCIENCE	• To provide an understanding of composition of food • To familiarize students with changes occurring in various food stuffs as a result of processing and cooking • Study the effect of food in cooking • To familiarize on the recent advancement in food science
	NUTRITION THROUGH LIFECYCLE	• To enable the students to understand the role of nutrition in different stages of lifecycle • To understand the interrelationship between nutrition, growth and development
	PUBLIC HEALTH NUTRITION	• To enable the student to learn about the community diet programs • To learn the policies and improve nutritional status
	FOOD SAFETY	• To understand basics of food safety and quality assurance. • To make students understand the importance of personal hygiene and Environmental Sanitation.
	FUNCTIONAL FOODS AND NUTRACEUTICALS	• To be aware of the growing importance of nutraceuticals and functional foods • To familiarize students with the recent advances in nutraceuticals. • To impart knowledge on the health benefits of nutraceuticals and functional foods.
III	CLINICAL NUTRITION AND DIETETICS – 1	• To understand the modifications in nutrients and dietary requirements for therapeutic conditions. • To gain knowledge and provide appropriate nutritional care for treatment of various diseases.
	NUTRITION IN FITNESS AND SPORTS	• To understand special nutritional requirements for physical fitness and sports • To understand the role of physical activity – management of health.
	NUTRITION AND DIET COUNSELLING	• To familiarize students with the principles and methods of counseling • To use appropriate methods for counseling
	NUTRITION FOR HEALTHY LIFESTYLE	• To enable the students to understand the role of nutrition in management of health • Understand the role of physical activity in management of health.
IV	CLINICAL NUTRITION AND DIETETICS II	• To impart in-depth knowledge regarding diet, life style in acute and chronic diseases. • To learn the effect of various diseases on nutritional status, and nutrient and dietary requirements.
	NUTRITION IN CRITICAL CARE	• To understand the physiology and special nutritional requirements of the critically ill. To know about special nutritional support techniques and feeding formulation to meet their nutritional needs.
	FOOD SERVICE MANAGEMENT	• To gain knowledge on requirements and management of various food service establishments. • To know the types of food cost involved and the methods to control them. • To know the types and variety of foods available in the market • To learn to purchase, receive and store different foods.
	NUTRITION IN EMERGENCIES	• Understand the impact on nutrition and health status and special nutritional arising out of these situations • Understand strategies for nutritional rehabilitation management of the health of emergency affected populations. • Familiarize students with various natural emergencies and disasters.
	MATERNAL AND CHILD NUTRITION	• To enable the students to understand the role of nutrition during pregnancy lactation and infancy. • Get acquainted in the growth and developmental changes from conception till adolescence.
	PAEDIATRIC AND GERIATRIC NUTRITION	• Understand the growth, development and nutritional requirements of children. • Get an insight and knowledge on inborn errors of metabolism and paediatric critical care. • Understand the theoretical frame work in the study of ageing, Impart effective interventions for care of the elderly.

HIGHLIGHTS OF THE POST-GRADUATE PROGRAM
- Innovative Pedagogy - Initiate several innovative and flexible pedagogy platforms to provide the best learning experience for the students.
- Includes Seminars, Symposium, Assignments, Colloquium
- Includes Choice Based Open Electives
- Internship opportunities in a hospital or health centers and food industries
- Regular Workshops and Practical sessions for exponential learning
- Focus on Research and Innovation
- Inspirational Faculty- “Great Teachers produce great students”. Highly Qualified and Experienced Faculty.